Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes halved
• 1 clove garlic chopped
• 0.5 pound green beans french trimmed halved lengthwise
• 1  lemon zest 
• 1 pound pasta whole-wheat
• 3 tablespoons olive oil 
• 0.5 cup part-skim ricotta 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta reserving 1 cup of the cooking water.
4. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
5. Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat.
6. Add the green beans, garlic, salt, and pepper and saute for 4 minutes.
7. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes.
8. Add the pasta with ricotta to the pan with the green beans and toss to combine.
9. Add the tomatoes and gently toss.
10. Transfer to a serving plate and top with lemon zest.
11. Serve.